Lemon Dump Cake: A Sweet and Tangy Delight

If you are in search of a dessert that combines ease with mouthwatering flavor, look no further than this Lemon Dump Cake. Bursting with the vibrant taste of lemon and the creamy richness of cream cheese, this recipe is perfect for gatherings or a sweet treat at home. The recipe features a delightful texture transition from the silky lemon curd base to the fluffy cake topping, creating a satisfying bite every time. As it bakes, the buttery aroma fills your kitchen, making it hard to resist indulging sooner than you intended. Whether served warm with a scoop of vanilla ice cream or at room temperature, this cake is a crowd-pleaser at potlucks, family reunions, or simply as a cozy dessert for your weekend dinner.

Ingredients

• 2 (12-ounce) jars lemon curd: Adds a tart and sweet flavor, creating the cake’s fundamental lemony notes.
• 8 ounces cream cheese, softened: Provides a rich and creamy layer that balances the zestiness of the lemon curd.
• 1 large egg, room temperature: Binds the cream cheese mixture together, contributing to a smooth texture.
• 1/4 cup granulated sugar: Adds sweetness to the cream cheese layer, enhancing the overall flavor profile.
• 1 (15.25-ounce) box vanilla, lemon, yellow, or white cake mix: Forms the cake topping, giving it structure and a fluffy texture.
• 1/2 cup salted butter, cold: Infuses the cake with buttery richness and provides a lovely golden brown top when baked.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by spraying it with non-stick cooking spray.
2. Evenly spread the lemon curd across the bottom of the prepared baking dish.
3. In a medium bowl, use a hand mixer to beat together the softened cream cheese, room temperature egg, and granulated sugar until the mixture is smooth and fully combined.
4. Drop spoonfuls of the cream cheese mixture over the lemon curd, trying to distribute it as evenly as possible.
5. Sprinkle the entire box of cake mix over the cream cheese layer, ensuring even coverage across the top.
6. Slice the cold butter into very thin pats and place them on top of the dry cake mix, covering as much area as possible to achieve a nice buttery flavor.
7. Bake in the preheated oven for 40 minutes or until the topping is lightly browned and the lemon curd filling is bubbling around the edges.
8. Allow the dump cake to rest for 15 minutes before serving. This waiting time allows the flavors to meld together beautifully.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 12
• Calories: Approximately 320 per serving

Tips, Storage & Variations

• Practical Tips: For a smoother blend, make sure your cream cheese is at room temperature before mixing.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing Advice: This cake can be frozen for up to 2 months. Thaw in the fridge overnight before serving.
• Flavor Variations: Mix in some fresh blueberries or raspberries with the lemon curd for a fruity twist, or use key lime curd for a zesty alternative.

Frequently Asked Questions

1. Can I use homemade lemon curd?
   Yes, homemade lemon curd works wonderfully in this recipe.

2. What can I substitute for cream cheese?
   You can use mascarpone cheese or a vegan cream cheese alternative, if desired.

3. How do I know when the cake is done?
   The cake is done when the topping is lightly browned and the lemon curd is bubbling around the edges.

4. Can I make this with a gluten-free cake mix?
   Absolutely! Just replace the regular cake mix with a gluten-free option.

5. Is this recipe suitable for a potluck?
   Yes, this lemon dump cake is perfect for potlucks—it’s easy to portion and always a hit.

6. How should I serve this cake?
   It is delicious served warm, but it can also be enjoyed at room temperature, especially with a scoop of ice cream.

People Also Ask

1. What kind of cake mix can I use for Lemon Dump Cake?
   You can use vanilla, lemon, yellow, or white cake mix for this recipe.

2. Can I add fruit to the lemon dump cake?
   Yes, you can add fruits like blueberries or raspberries for added flavor.

3. Should I serve this cake hot or cold?
   It can be served either hot or cold, depending on your preference.

4. How long can I keep leftovers?
   Leftovers can be stored in the refrigerator for up to 3 days.

5. What is the texture of Lemon Dump Cake?
   The texture is a mix of creamy lemon curd with a light, fluffy cake topping.

6. Can I use a different type of curd?
   Yes, other fruit curds, such as lime or orange, can also be used.

Conclusion

Lemon Dump Cake is a delightful combination of tart and creamy flavors that is sure to brighten any occasion. It is simple to make and offers a comforting sweetness that everyone will love. We encourage you to try this easy recipe and share it with friends and family. You will enjoy making and serving this dessert as much as your loved ones will enjoy eating it!

Lemon Dump Cake

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This Lemon Dump Cake combines the vibrant taste of lemon with the creamy richness of cream cheese, making it a perfect dessert for gatherings or a cozy treat at home.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

  

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For the base

• 2 jars 12-ounce jars lemon curd Adds a tart and sweet flavor, creating the cake’s fundamental lemony notes.
• 8 ounces cream cheese, softened Provides a rich and creamy layer that balances the zestiness of the lemon curd.
• 1 large egg, room temperature Binds the cream cheese mixture together, contributing to a smooth texture.
• 1/4 cup granulated sugar Adds sweetness to the cream cheese layer, enhancing the overall flavor profile.

For the topping

• 1 box 15.25-ounce box vanilla, lemon, yellow, or white cake mix Forms the cake topping, giving it structure and a fluffy texture.
• 1/2 cup salted butter, cold Infuses the cake with buttery richness and provides a lovely golden brown top when baked.

See also  Lemon Pineapple Dump Cake

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by spraying it with non-stick cooking spray.
2. Evenly spread the lemon curd across the bottom of the prepared baking dish.
3. In a medium bowl, use a hand mixer to beat together the softened cream cheese, room temperature egg, and granulated sugar until the mixture is smooth and fully combined.
4. Drop spoonfuls of the cream cheese mixture over the lemon curd, trying to distribute it as evenly as possible.
5. Sprinkle the entire box of cake mix over the cream cheese layer, ensuring even coverage across the top.
6. Slice the cold butter into very thin pats and place them on top of the dry cake mix, covering as much area as possible to achieve a nice buttery flavor.

Baking

1. Bake in the preheated oven for 40 minutes or until the topping is lightly browned and the lemon curd filling is bubbling around the edges.
2. Allow the dump cake to rest for 15 minutes before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 230mgSugar: 20g

Notes

For a smoother blend, make sure your cream cheese is at room temperature before mixing. Store any leftovers in an airtight container in the refrigerator for up to 3 days. This cake can be frozen for up to 2 months. Thaw in the fridge overnight before serving. You can mix in fresh blueberries or raspberries with the lemon curd for a fruity twist, or use key lime curd for a zesty alternative.

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